Advanced Techniques - Emulsions (Cold Buttered Rum)

[@matthewurban2091]

Someone wanted a glazed donut martini at work today 🤷🏼‍♂️ so I used the butter syrup I made with vanilla vodka and they liked it, thanks got a 10 dollar tip!

[@Blargaha]

That's a cocktail I was a much happier person not knowing of.

[@JasminMiettunen]

I tried to look up a recipe to see what they were expecting, and turns out your recipe is just as official as the others. Everyone's just making it up and naming it a donut martini... All they have in common is vanilla vodka

[@ImCalledAnq]

Advanced Techniques - Cooking cocaine into crack (Oxidation process)

[@ibandribew]

I thought "fat ounce" was just a pun.

[@imdeadserious6102]

Andrew Combs same. Then he said the barspoon thing and I went "oh... I feel dumb."

[@Robertlyleseaton]

Loving the slow-mo pours. Great editing.

[@kylebohnstedt]

I'm loving your channel man! I love the way your organize and present the making of ingredients and drinks. Very informative and engaging without being obnoxious. Cheers!

[@500p4]

Love the slow motion pouring!

[@turbotony796]

LOVE YOUR VIDEOS!!!!!!!!!! You add a special kind of class to your videos and make watching them very enjoyable. The best part of your videos that I like is the classy music you use. How do you find these great songs!!!!!!!!!! Because of you I got a sound cloud account.

[@coryanderson6523]

Love the shoutout to Liquid Intelligence 1:10 with the book in the background

[@MrPararrerogram]

Thanks for adding more chemistry. I really appreciate it!

[@MrPararrerogram]

Especially explaining the purpose of each component of the emulsifying agent

[@benniaa]

Americans using grams is such a turn-on!

[@ibandribew]

Benjamin Aarsland Erikstad I blame the rise in drug culture, haha. We're actually getting pretty good at not only units of measurement for small scale applications, but video games like Minecraft are even teaching us to use metres.

[@eksentrysyti]

I'm American and I still smh when I see technical documents written with customary units. I despise dealing with trying to convert cubic inches into cubic feet (it's 1728, because someone made it up arbitrarily) or recalculating how many fluid ounces are in a bushel (1191.57 because someone else made it up, and who uses bushels these days). Trump would be infinitely more productive if he signed an executive order forcing us to use the metric system.

[@FrenchDavid50]

Also Hipster Baristas. In coffee you need a specific number of grams for the perfect espresso shot. Ounces in not nearly as convenient for tiny adjustments.

[@askhowiknow5527]

Benjamin Aarsland Erikstad American sare taught in school how to know and use both, you stupid fuck.

[@---Blue]

Why is he a stupid fuck?

[@LatoriaMartin]

Sophisticated at its finest 👌

[@adamhlj]

$10 says someone is going to try this with cannibutter.

[@DMsubble]

my eyes have just been opened.

[@TheAlmightiest]

Replace the Rum with Absinthe if you really want a good time.

[@Moosenstein]

Death. You misspelled death. Fun death at that.

[@hououinkyouma1975]

I AM NOW

[@seronymus]

it wouldn't work you degenerate

[@EdgerRel]

Perfect timing for this post. Was just about to try a cocktail with this.

[@Nokeeo26]

That music in the beginning is so good, ngl

[@powerpc127]

You have a tendency to put your crotch right behind the drink in the thumbnail pictures of your videos... I'm not sure if you're aware of this, but it makes me chuckle every time I see it, so please don't stop.

[@CocktailChemistry]

haha, yeah I'm aware. In my recent videos I've raised the stage a bit so unfortunately the crotch shots are goin away

[@Xevailo]

@@CocktailChemistry You were an R short of a great pun there

[@crystalmethshrimp]

Thank you for chillin your glass!! Looks great. Zoom in next time for a closer look please.

[@aakashjanghala]

Hey Nick! I probably won't be able to build this up since the unavailability of the ingredients, so just wondering about how this cocktail must taste like. May i ask you to just explain the flavours a bit..? Thank you!

[@CocktailChemistry]

Buttery and sweet :) If you can't get ticaloid, see if you can get your hands on xanthan gum and gum arabic, some health food stores carry them. Ticaloid is a mix of 9 parts gum arabic to 1 part xanthan gum

[@DanieleGiorgino]

But what does it taste like?

[@aakashjanghala]

DanieleGiorgino buttery and sweet...? It's just like, right there

[@Mjiujtsu]

nice, getting more like chemistry now. ngl, I thought the thumbnail cocktails was the cocktail

[@peterlarson233]

That Alander rum is perfect for this kind of thing

[@littleflower1826]

Excellent as always, Nick! WOW! You do such a great job of expanding my pitiful little world of liquor, thank you!!!!!

[@TruelyBadassAmerican]

Very interesting! I like the sound of that.

[@Jim58223]

That's such a good looking lime

[@92BelluS]

You're going to make me an alcoholic on day Nick.

[@strongarm8937]

a fancy one at least

[@JonathanBreckenridge]

With you moving into Emulsions are you going to start doing some Molecular Mixology stuff? I would be very interested in seeing some things like that...

[@fontaineolivier3077]

Just amazing as usual . Thank's

[@jonwhale4887]

another great video! You definitely deserve more like to your channel!

[@gpatton1]

Great channel, keep it coming!

[@MrBibi596]

Hello, I just love your Chanel, your tuto's. Thank you Good continuation Thank you !!!!!

[@justaddbutter]

Your nail beds are immaculate.

[@aroccattio]

Would be nice to try the butter syrup made with butter noisette

[@andrewmcrobert11]

All i could think of is the brick scene from anchorman 2 where he yells BUTTER, hahah

[@Armadilluelo]

I have a 100% cacao bar, i want to do the emulsion with it but i can´t see if you use water to melt the butter because the cacao cannot melt direct on fire (it burns and need water), so, i need to know ¿How would you do it with cacao?

[@weezerfan999]

Is this what you would use in butter beer? I was always curious what they were drinking in the Harry Potter books

[@S3lvah]

That's a tricky mix to dissolve, given that gum acacia is water-soluble and xanthan gum is oil soluble. You could probably add a bit of the melted butter to dissolve the xanthan before adding the rest, I guess.

[@jk0340]

I may be nitpicking, but could you change the camera angle? Also, you could you use some more lighting. Anyway, Nick my man is back! Woohoo!

[@matteomontgomery3400]

You always look like you hate what you just drank

[@AnnaDeeDee]

Not strictly a cocktail, but you missed a golden opportunity to teach us how to make butterbeer!

[@davidc4983]

This, butterscotch schnapps, and an egg, dry shaken, shaken, and added to an amount of cream soda for bubbles? That would be how I'd do it

[@seriousbees]

You're in luck. Check the channel now

[@justagerman140]

Can you make butterbeer with that syrup?

[@claytonomade]

ano, eu nem entendo inglês, só venho aqui porque é satisfatório ver um cara fazer uma bebida q eu nunca vo conseguir pagar ou beber(porque se eu tomar 3 copos de cerveja eu já fico bebado kkk)

[@CrowsApple]

Has you done butter beer? , I been looking up but there are too many recipes and they look soo different from each other

[@glass4600]

Would you be and to substitute coconut oil for butter?

[@53kilo]

This looks great! What happens if it's used in a warm/hot drink? Is it still stable?

[@CocktailChemistry]

Yes it is. Try it in coffee!

[@jgilgorri]

Here in the South (GA), Hot Buttered Rum is a pretty common Winter drink. I'd love to see what you think, maybe get some tips for making mine better!

[@CocktailChemistry]

You can certainly use this for hot buttered rum too!

[@gtbanana90]

I just saw this, and I was wondering if you can create small butter syrup without gum to show the difference it can create.

[@jeanpaulformosa1344]

Very interesting video and as a chemist I must try this out, for science reasons :P, can this cocktail be done using solely gum Arabic since thats all I have on hand, I would imagine that it should still work, maybe the emulsion won't last as long ?

[@CSmyth-]

Hey Nick! If you see this comment, could you perhaps tell us a few other cocktails in which the butter syrup can be used? :) Can it be used as an additive to enhance certain cocktails? Is it able to use it to replace certain ingredients outright? What are its other uses?

[@CocktailChemistry]

You can swap the rum for bourbon and it's still delicious. Can also use this in hot buttered rum. I also stir a few tablespoons into my morning coffee and it's amazing.

[@xBlazinMYST]

At 2:53, you mention that the butter syrup will separate over time but you can mix it together. How long will it take to separate? Would you simply shake the container? Or would you need to use the hand blender again? (Sorry about all the questions; thanks for another great video!)

[@kittymarie397]

xBlazinMYST a truly stable emulsion will last 3 years, but in my experience things like this last about a week before separating and usually you can just shake it back into place

[@skandarc2810]

Looks yummy!!

[@macmacmakis]

ohhh that is crazy.Its gonna dazzle my lady for sure

[@shemk17]

Would this work if hot water was used?

[@Qaydum]

I can't fucking wait until I'm 21

[@alexreinking]

Where did you get the Ticaloid 210S? I can't find it on Modernist Pantry or Amazon.

[@fatihoren6667]

That’s mean we can do with olive oil too right? I mean olive oil syrup

[@toxiknao8826]

What would you price this cocktail at? I say due to the butter syrup easily 20 bucks

[@BoulderWest10]

Could honey be used as a replacement for the ticaloid 210? I do t have any of that but I still want to try this out.

[@superzanti]

Hey, I originally followed the recipe from my liquid intelligence book (it calls for sailor jerry's instead) However, ever time I've made this, I've hated it. Nobody I serve it to likes it either, so I can't help but think I'm doing something wrong. So I googled 'cold buttered rum' and your result was the first. Is this just the flavor of it? Sometimes it tastes like the lime ruins it, sometimes the butter just doesn't feel like it goes well with the drink. Do you have any suggestions?

[@LatoriaMartin]

I use acacia gum from Indian store and xanthum gum from wholefoods buy they don't sell xanthum gum anymore.

[@christianjohnducusin4229]

Is it possible to use aquafaba instead of using emulsifier?

[@raosiddharth4726]

awesome

[@vladsalotkrakenstein2165]

3:24 then add half an ounce of fresh wheezed lime XD

[@Jexinator]

All this butter and sugar ... I'am hungry now :p

[@SyryoSKZ]

I would prefer to fat-wash a drink to use a fat directly. It's totally insane assume so much fat and it's going to be nauseating. But thank you anyway for this video. Question: Have you ever used a "velluto" in your cocktail? Greetings from ITALY.

[@chaseenglehardt8799]

The way he says acacia triggers me but I still love him lol

[@dysphoria_1.040]

Ah-kay-sha. That is how it is pron

[@connosaurus]

Anyone know if there is a cocktail which contains an emulsified raw oyster?

[@jgpenniesworth442]

you said to store it outside of the fridge. For what reason?

[@zbeekerm]

Any chance other emulsifying agents might work in substitute for the fancy ticaloid 210s? Like egg yolks and honey? (Those are the most obvious alternatives... somehow I don't think mustard will work well....)

[@CocktailChemistry]

Hmm, if you can't get Ticaloid you can mix gum arabic and xanthan gum at a ratio of 9:1 Amazon sells both

[@eddievhfan1984]

Very amazing video! I likes! OOC, if someone preferred a non-gum-Arabic approach, what could be a substitute? I know for things like salad dressings, mustard powder or mixed mustard is used to build those emulsions, but how best could it be done for savory and sweet cocktails alike that can't handle a mustard flavor?

[@firepele]

would egg yolk work? i want to know so i can make mayonnaise with rum

[@SpeedyThingGoIn4]

firepele How long would that be safe to drink? Sounds fun btw

[@ArrogantAtheism]

ewww you dont drink mayo wtf lol

[@tysonromaniuk7674]

rum sandwich

[@condenihilit1572]

"Eating your booze?! That... Is genious!

[@AsafZigdon]

The link to the ticaloild 210 s is broken :( Looks great!!

[@CocktailChemistry]

Where are you seeing the broken link? My website points here: qnet.e-quantum2k.com/~brite/Custom/1145/RETAIL/cgi-bin/nph-your-catalog.cgi

[@AsafZigdon]

Didnt work on my iphone work on my laptop! Thanks

[@phoebesmith3935]

Ah, the strangely lethargic voice of 2017 Nick.

[@hightension01]

Any recommendations on a good Boston shaker? I bought one of those sets a while back and it was fine for about a week and now it wont seal no matter how you try.

[@astrobenji]

I feel like most boston shakers work well enough, if used correctly. I prefer the half-glass half-tin ones. When I'm making drinks I always build the cocktail in the smaller glass part, add ice to that, then put the lid over the top and give it a firm tap. Pick it up and give it one firm shake. This will make the tin shrink, creating a powerful seal between the two shakers. After about 20s of shaking, this seal gets pretty strong, so to release it I hold it upside down (glass side up) and give the glass part a hard tap with the heel of my hand. No Boston shaker should be broken after only a week of use. Either you have damaged it somehow, probably because it was of poor quality, or you need to work on your shaking technique. Check for any damage to the tin. If it looks okay it will probably work fine. When practicing shaking I like to use about 100ml of water with ice, because that's the volume of a typical cocktail. Good luck with it all!

[@CocktailChemistry]

I quite like the one from this cocktail set: amzn.to/2i13oJD Cocktail Kingdom is also high quality

[@donevanspurlock7642]

Where did you learn?

[@ryanfox5357]

Where can you buy the Ticaloid 210s? There is no link to it

[@CocktailChemistry]

www.ticgums.com/products/ticaloid/product/ticaloid-210-s-powder.html

[@fabiocimino4079]

Dave Arnold docet...

[@corsairdn2190]

what's up with your website? none of the links open

[@CocktailChemistry]

Hmm, the equipment links? Seem to be working fine for me, let me know what you're experiencing and I'll double check

[@stefan1024]

Cool, you should make some butterbeer ala Harry Potter. :)

[@MrBrambo93]

wow

[@filipusis87]

Is IT posible to buy Ticaloid 210s in Europe?

[@mikehel4533]

no, and I am not sure where he gets his other than a real bar supplies company. This made from unobtainium and not commonly available anywhere. you get redirected to pure Xantham Gum.

[@jaredhills82]

Legit

[@reeffeeder]

Dear Nick, will buttered rum fix my cold?

[@CocktailChemistry]

Couldn't hurt!

[@adashofbitter]

I've never understood why the lime juice wouldn't just instantly curdle butter (or milk if its used in milk cocktails). Maybe it does but it never gets mentioned in these recipes and it's always stopped me trying them... Don't want a bunch of curds in my drink.

[@krunkformula]

Heavy cream is typically used in drinks which has an enzyme that keeps it from curdling

[@Szobiz]

oh, i didn't knew that were emulsifiers

[@CocktailChemistry]

They also can be used to increase the viscosity of liquids, such as a gomme syrup

[@DustinjBailey]

A-Kay-shuh

[@hanss3147]

could egg whites be used as the emulsifier?

[@robertbischof4919]

Amazing stuff, but it seems a bit like overengineering. Why not just use sweetend cream? Cream is more or less an emulsion of butter in water.

[@falwk]

because robert, because

[@alanm.17]

Butterbeer?

[@WoodlandDrake]

I'd like to see this without the emulsifier compound... for science. A side by side comparison.

[@ianwallace3192]

Have you ever wanted to drink butter but have found there's not enough alcohol? I haven't

[@Szobiz]

that fresh butter have salt?

[@disorder1111]

It says unsalted in the package so I'd guess not.

[@Szobiz]

disorder i can barely see in the phone. thanks

[@VictorLoveless]

i really did try to pay close attention but my eyes keep focusing on his big package lol ps love you videos especially ( A song of ice n fire ) sharing that video with all my social media :D

[@ytlongbeach]

What's the shelf life of the butter syrup, stored outside of the refrigerator? I imagine ghee would extend this shelf life to indefinite. Would changing to ghee taste okay?

[@CocktailChemistry]

Haven't tried used clarified butter, give it a shot! I've had this for about a month and it's still fine, but haven't tested the max shelf life

[@antonrockoboac8711]

did that bottle of emulsifier just say -5 cholesterol

[@archonix]

No. It says -% because there isn't any fat.

[@antonrockoboac8711]

ah

[@Parz1val465]

Did he just say fresh wheezed lime juice

[@visiblur]

Ålander rum but no proud Finns. What is this?

[@evs251]

Suomi perkele Torille!

[@AlexB-rx8bt]

A - Kay - Sha = Acacia

[@grishguillotine43]

acacia= ah.k.sha

[@RuggTomcat]

your

[@Большойчеловек-з6д]

Directly copying the recipe from the book could raise some copyright issues, specially seeing as this could be considered commercial use

[@markkNL]

That would mean anyone selling cocktails from that book would also be infringing. But copyrights are about the written text, not using that text to make something. If you buy a car manual and use it to fix someones car your not infringing on any copyrights. If you buy a manual and copy the text to make your own manual you're plagiarizing if you don't quote the source, and possibly infringing copyrights even if you do. Same for the cocktails I guess, ok to make them, not ok to claim it's your own recipe.

[@dinkusstinkus4396]

its pronounced uh-kay-sha

[@alwynlamrock6356]

Nice, but a bit complicated. Tricky for at home when you just want an easy going, tasty drink. I was wondering, at the end of your videos it doesn't look like you really taste the drink at all or even swallow any. It's weird, I must say.